Apple, blueberry, carrot, double chocolate, pumpkin, and banana. What more could you ask for?

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They say breakfast is the most important meal of the day. And it's certainly my favorite. But I'm also a college student who can barely make it to her 8 am class, much less make breakfast on a weekday.

These muffins are an easy solution for breakfast even on the busiest of days. Bake them on a lazy Sunday afternoon and save the rest for a quick bite over the next week. With only 2 batters for 6 muffins, it takes just an hour. Add the fact that one is made almost entirely in a blender, and you don't even have to worry about mixing. They're bite-sized powerhouses of fruits, veggies, and a good dose of oats, so what are you waiting for? Get baking!

#SpoonTip: If you prefer full sized muffins, simply double the recipes below and bake for an extra 5-10 minutes.

Pumpkin Batter: Mix in pumpkin purée until just combined. Sprinkle in cinnamon and add 1/3 of chocolate chunks.

Banana Batter: Fold in remaining chocolate chunks.

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Step 4

Spoon batter into your greased muffin tin. Again, we want the batter to just reach the top of the tin. Try to get at least one chocolate chunk in each muffin — you'll thank yourself later.

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Step 5

Bake for 12-15 minutes, or until the tops of the muffins are golden brown.
Allow muffins to cool in the tin for 10 minutes before pulling them out and allowing them to cool on a rack for another 10 minutes.

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Step 6

Enjoy! Try slathering the tops with peanut butter or pairing the muffins with a side of Greek yogurt for an extra kick of protein.

Chanel Shum

All recipes were adapted from RunningwithSpoons. So if you want more muffin ideas, head on over!

Or if none of these flavors tickled your fancy (but you're still in love with muffins), check out these recipes: